Latest score, full inspection history and the violations CDC inspectors found on The World.
Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC
ResidenSeaInspected August 12, 2026
99out of 100
Latest CDC sanitation score
Passed
The World scored 99 out of 100 in its latest CDC Vessel Sanitation Program inspection, on August 12, 2026. It passed: ships pass with 86 or more.
+7 vs previous inspection (92, Dec 5, 2024)
95.8average of the last 5 inspections
92lowest score (February 2004)
18inspections since 2002
0failed inspections
Inspection history of The World
Every CDC inspection score on record for The World: 18 inspections from September 7, 2002 to August 12, 2026, 5 perfect scores of 100 and no failed inspections.
The full findings of the last 3 inspections, as written in the CDC reports. Each finding refers to an item of the CDC’s Vessel Sanitation Program standards; points are deducted by item, for a single significant violation or for a pattern of similar ones (CDC FAQ).
All 21 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.
Galleys (kitchens)7 findings
Item 33Deck 4 Potwash
Condensate collected on the deckhead above the hood-type potwash machine.
Item 37Deck 4 Potwash
Condensate collected on the deckhead above the hood-type potwash machine.
Item 26Deck 5 Ice Machine
The plastic housing around the evaporator panel was soiled with black residue. This ice machine was planned to be cleaned within the next two weeks and was last cleaned a month and a half ago.
Item 29Deck 5 Marina
The water temperature measured 125°F at the crew handwashing station on the coldest setting.
Item 26Deck 5 Warewash
One plate stored in the clean plate storage cabinet was soiled with dried food debris along the edge.
Item 21Deck 5 Warewash
The door handles on the plate storage cabinet were rough on the internal surface facing the cabinet.
Item 33Deck 5
The painted decks were in disrepair in multiple areas. The top layers had chipped away and created rough and difficult to clean surfaces.
Bars4 findings
Item 27Deck 4
More than a day's accumulation of dust soiled the countertop below the refrigerator.
Item 21Deck 4
The difficult-to-move refrigerator was only 3.25 inches above the countertop, which made cleaning difficult.
Item 33Deck 5 Fredy's Cafe
The grout along the deck coving was in disrepair and recessed which created difficult-to-clean surfaces. The areas of recess were soiled with more than a day's accumulation of residue.
Item 28Deck 5 Lobby
Previously cleaned and sanitized bar utensils were positioned underneath flower stems stored in a vase on the service countertop.
Food storage (provisions)1 finding
Item 33Deck 4 Dry Store Cold Room 03
The deck was excessively soiled with dust and food debris below the shelves along the back bulkhead.
Buffets6 findings
Item 27Deck 4 Crew Mess Beverage Station
The counter-mounted ice and water dispensing machine's backflow prevention device was excessively soiled with green and black residue.
Item 21Deck 4 Crew Mess Beverage Station
The counter-mounted ice and water dispensing machine's mounting plates had difficult-to-clean indentations that were soiled with more than a day's accumulation of residue.
Item 27Deck 4 Crew Mess Beverage Station
The counter-mounted ice and water dispensing machine's mounting plates were soiled with more than a day's accumulation of residue in the difficult-to-clean indentations.
Item 20Deck 4 Crew Mess Beverage Station
The bulk coffee dispensers had slotted fasteners in the food splash area behind the dispensing spigot.
Item 19Deck 4 Crew Mess
The serving utensils were positioned at a height that did not protect the food-contact portion from contamination when the containers were not completely full. Crew had to reach over the utensil container to grab trays.
Item 16Deck 4 Crew Mess
The consumer advisory for the undercooked egg did not describe the animal-derived food and how it was served (cooked to order, raw or undercooked).
Food safety, general1 finding
Item 19Ice Scoop Storage
Ice scoops and tongs were stored in containers of chlorine sanitizing solution during pauses in food preparation or dispensing.
Drinking water1 finding
Item 06Legionella
The Legionella sampling records indicated the galley and spa salon were not tested during the most recent six-month potable water sampling.
Food preparation rooms1 finding
Item 29Deck 4
The handwashing station was blocked by a large waste container.
All 23 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.
Galleys (kitchens)10 findings
Item 16Deck 11- East Restaurant
The following potentially hazardous food items stored in refrigerator H4 measured above 41°F. The thermometer on the outside of the refrigerator displayed 10.2°C (50°F). The ambient air thermometer located inside the refrigerator read above 50°F. The inspector's thermometer measured the ambient temperature at 57°F. Crew members recorded the temperature of the unit at 9:00 am the day of the inspection, but noted it was in defrost mode and did not write a numerical value for the temperature. - Grilled chicken measured 48.9°F by the inspector's thermometer and 48.3°F by the crew's thermometer. - Cooked rice measured 48.5°F by the inspector's thermometer and 48.3°F by the crew's thermometer. - Hot and Sour soup measured 48.5°F by the inspector's thermometer and 49.3°F by the crew's thermometer. - Cooked udon noodles measured 49.8°F by the inspector's thermometer and 49.8°F by the crew's thermometer. - Chicken stock measured 50°F by the crew's thermometer. - Cooked brown rice measured 50°F by the inspector's thermometer. - Chicken stock measured 46.9°F by the inspector's thermometer and 48.0°F by the crew's thermometer. - Miso soup measured 47.7°F by the inspector's thermometer and 48.4°F by the crew's thermometer. - Roasted cauliflower measured 64.4°F by the inspector's thermometer and 60.1°F by the crew's thermometer. The cauliflower was prepared the morning on the inspection. According to the cooling log, the roasted cauliflowers started cooling in the blast chiller at 9:32am at 174.6°F and finished cooling at 9:58am at 37.8°F. The inspection team was in the area around 10:50am.
Item 16Deck 11- East Restaurant
Two pans of penne pasta stored in the upright refrigerator were measured at above 41°F. - Pan 1: measured 46.2°F by the inspector's thermometer and 47.7-48.4°F by the crew's thermometer. - Pan 2: measured 48.6°F by the inspector's thermometer and 50.5°F by the crew's thermometer.
Item 18Deck 4- Cold Room
Raw bacon was stored above a large container of ready-to-eat ham. The ham was previously cooked and wrapped in plastic wrap. The bacon and ham were rearranged.
Item 18Deck 11- East Restaurant
Parsley and chervil were stored below containers of unpasteurized liquid whole egg. The parsley and chervil were moved to the walk-in refrigerator.
Item 18Deck 5- Cold Room
Cold smoked salmon was stored above many ready-to-eat food items, including cooked tuna, chopped tomatoes, onions, and cucumbers.
Item 19Deck 5- In Room Dining Pantry
Flowers were stored on the counter next to the coffee machine. Staff stated the flowers are stored on the counter to be placed on the room service trays.
Item 20Deck 5- In Room Dining Pantry
Sixteen slotted fasteners were in the food splash zone of the pizza oven.
Item 20Deck 11- East Restaurant
The thermometer on the outside of the refrigerator H4 displayed 10.2°C. The ambient air thermometer located inside the refrigerator read above 50°F. The inspector's thermometer measured the ambient temperature at 57°F. Crew members recorded the temperature of the unit at 9:00am the day of the inspection, but noted it was in defrost mode and did not write a numerical value for the temperature.
Item 27Deck 5- In Room Dining Pantry
Flowers were stored on the counter next to the coffee machine. Staff stated the flowers were stored on the counter to be placed on the room service trays.
Item 28Deck 5- In Room Dining Pantry
Flowers were stored on the counter next to the coffee machine. Staff stated the flowers are stored on the counter to be placed on the room service trays.
Dining rooms5 findings
Item 16Deck 5- Freddy's Retail
The following potentially hazardous foods were measured above 41°F (5°C): - Four packs of deli turkey were measured at 48-50°F by the inspector's thermometer. - Two packs of deli ham were measured at 49.1-49.9°F by the inspector's thermometer. - Cream cheese was measured at 48.8°F by the inspector's thermometer. - Goat milk feta cheese was measured at 46.4°F by the inspector's thermometer. - French Chevre cheese was measured at 48.9°F by the inspector's thermometer. All potentially hazardous foods in the retail coolers were discarded. Staff stated doors would be added to the coolers during the 2025 dry dock.
Item 26Deck 5- Marina
More than one day's worth of dust accumulated on the deli slicer. Staff stated the slicer is not used.
Item 27Deck 4- Crew Mess
The side of the rolling cart next to the condiment station was soiled with greater than one day's worth of debris. The cart was immediately cleaned.
Item 33Deck 11- Tides Outdoor Waiter Stations
The deckhead above the waiter stations was canvas, making the area difficult to clean.
Item 38Deck 5- Marina
More than one day's worth of dust accumulated on the deli slicer. Staff stated the slicer was not used.
Drinking water3 findings
Item 08Engine Room Reverse Osmosis
The permeate water line to the flushing tank was striped blue/gray/blue. The water is not directed towards the potable water system.
Item 08Garbage Room Trolley Wash
The potable water lines for the utility sink were not striped blue or blue/green/blue for potable water.
Item 08Deck 10 Whirlpool Equipment Room
The air gap was insufficient between the top of the whirlpool's compensation tank and the potable water filling pipe. This was corrected immediately.
Pantries2 findings
Item 19Deck 11- Pool Bar
A container of spinach was uncovered in Cooler #19. The spinach was immediately covered.
Item 26Deck 11- Regatta
Black debris was found along the upper side seams of the ice machine. The ice machine was taken out of service and immediately cleaned.
Bars1 finding
Item 21Deck 11- Pool Bar
Holes were in the shelving inside the cabinet along the back bulkhead of the bar. The holes had exposed wood, making the area difficult to clean.
Other areas1 finding
Item 36Deck 4 Dark Green Staircase
The light intensity measured 84 lux at the bulkhead-mounted, crew drinking fountain. Staff installed lighting before the end of the inspection.
Pools, hot tubs and water play areas1 finding
Item 10Fecal/Vomit Action Plan
The fecal/vomit response procedure dated 22 May 2017 did not include a note to maintain pH levels at 7.5 or less at 77°F (25°C) or higher during the disinfection process.
October 10, 2023
98Passed
16 findings · 2 points deducted
Points deducted (100 − 2 = 98):
−2 ptsItem 44: Person in charge; Knowledge
Show all 16 findings
All 16 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.
Galleys (kitchens)12 findings
Item 08Deck 5 Potwash
The air gap was insufficient below the backflow prevention device's atmospheric vent for the hood-type warewash machine. The dual check-valve, backflow prevention device was outside the warewash machine on the potable water line.
Item 13Deck 5
Staff stated that owners tour the galley following internal procedures, but a variance is not in place for this process.
Item 18Deck 5
Uncooked sausage, wrapped and in a metal pan, was stored above ready-to-eat sliced beets in upright refrigerator N2.
Item 19Deck 11 East Restaurant
A large container of cooking oil was stored on the deck next to the bulkhead and metal food carts in the hot galley.
Item 19Deck 11
The coconut sorbet, stored in a metal pan in upright freezer C4, was not identified with the name of the food.
Item 22Deck 4 Potwash
The front-loading warewash machine's bottom door panel was in disrepair which caused condensate to collect on the outside of the machine.
Item 27Deck 4 Potwash
Condensate collected on the door panels of the front-loading warewash machine. Kitchenware was not impacted.
Item 29Deck 5 Potwash
The water temperature at the handwashing sink measured 129°F when the handle was turned towards the coldest setting.
Item 33Deck 11 East Restaurant
A large container of cooking oil was stored on the deck next to the bulkhead and metal food carts in the hot galley.
Item 33Deck 11 East Restaurant
The poured deck surface was pitted/chipped and in disrepair in the hot galley near the grills.
Item 33Deck 5 Pastry
The deck was heavily soiled in the undercounter technical cabinet for freezer 05442-B.
Item 44Deck 5
Staff stated that owners tour the galley following internal procedures, but a variance is not in place for this process.
Dining rooms2 findings
Item 08Deck 4 Crew Mess Beverage Station
Water was continuously dripping from the air relief vents of the backflow prevention device on the coffee machine's potable water line indicating possible malfunction.
Item 27Deck 4 Crew Mess Beverage Station
Water was pooling on the countertop below the dripping backflow prevention device for the coffee machine.
Other areas2 findings
Item 21Deck 5 Freddy's Retail
All four temperature-measuring devices were stored at the cold air outlets in the open refrigerator cabinets storing potentially hazardous food for purchase.
Item 27Deck 5 Freddy's Bistro
The bulkhead shelves above the coffee machine were soiled with more than one day's accumulation of dust.
To see this report on the CDC site: open the CDC inspection search, choose The World in the list of cruise ships, select “All Dates” and press Search, then open “Report” next to the inspection date. (The CDC tool does not allow direct links to a single report.)
Other ResidenSea ships
No other ships of this cruise line are in the CDC list.
